Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
Key move
Brush each layer of phyllo dough meticulously with olive oil to achieve a perfectly crisp and golden crust.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Baking Dish9x13 inch
- SkilletLarge
- Mixing BowlLarge
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/1)
The Spice Blend (0/1)
Phyllo dough is tearing.
Keep the phyllo dough covered with a damp towel to prevent it from drying out.
Spanakopita is soggy.
Make sure to squeeze out excess moisture from the spinach before adding it to the filling.
Chef's Notes
Press the cooked spinach firmly in a colander to remove as much liquid as possible. Soggy spinach leads to a watery pie.
Brush phyllo dough layers generously with melted butter or olive oil for crisp, golden-brown layers.
The filling can be made a day ahead and stored in the refrigerator. Assemble just before baking.
Serve spanakopita warm or at room temperature. It's delicious on its own or with a dollop of plain Greek yogurt.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
Oven is preheated to the correct temperature.
SAUTE
Prep aheadSauté the chopped onion (½ cups) in 2 tablespoons of olive oil (¾ cups) until softened.
Onions are softened and translucent.
ADD
Prep aheadAdd the spinach (1 lb) to the skillet and cook until wilted.
Spinach is wilted.
REMOVE
Prep aheadRemove from heat and let cool slightly.
Spinach mixture has cooled slightly.
COMBINE
Prep aheadIn a large bowl, combine the spinach (1 lb) mixture, feta cheese (8 oz), eggs (2 large), dill (¼ cups), nutmeg (¼ tsp), salt (½ tsp), and pepper.
All filling ingredients are thoroughly combined.
BRUSH
Brush a 9x13 inch baking dish with olive oil (¾ cups).
Baking dish is evenly coated with olive oil.
LAYER
Time-sensitivePlace one sheet of phyllo dough (1 lb) in the dish, brushing with olive oil (¾ cups). Repeat with 5 more sheets.
Six layers of phyllo dough, each brushed with olive oil, are in the baking dish.
SPREAD
Spread the spinach (1 lb) mixture evenly over the phyllo layers.
Spinach mixture is evenly distributed over the phyllo.
LAYER
Time-sensitiveTop with another 6 sheets of phyllo dough (1 lb), brushing each with olive oil (¾ cups).
Six more layers of phyllo dough, each brushed with olive oil, are on top of the filling.
SCORE
Score the top layer of phyllo into squares or diamonds.
Top layer of phyllo is scored.
BAKE
Bake for 35-40 minutes, or until golden brown and crispy.
Spanakopita is golden brown and crispy.
COOL
Let cool slightly before serving.
Spanakopita has cooled slightly.
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